2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon fermented grains, 1/4 teaspoons mashed garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white rice vinegar.

Production process: First, mix an egg white, half a teaspoon of salt and 2 tablespoons of white powder evenly, and keep it as a "curing material". Replace it with 1 tbsp light soy sauce, 1 tsp fermented grains, 1 tsp white powder water, 1/2 tsp sugar, 1/4 tsp salt, 65438 tsp soy sauce and white rice vinegar, 2 tsp sesame oil and/kloc-0.

First, cut the chicken breast into small squares of about 1 cm. Stir the cut beef with the "marinade" and marinate for 30 minutes. After the mushroom beef is marinated, boil 5 cups of cooking oil, first pour the mushroom beef into the pot and fry for 30 seconds. Note that the mushroom beef does not need to be fried for a long time, in case the chicken breast is fried too hard. Take out the chicken breast after frying and discoloring, and control the oil juice for later use. There are about 2 tablespoons of oil left in the pot. After boiling, dry the cut peppers and put them in a pot, stir-fry them with low fire, then add the pepper particles and winter shavings and stir-fry them. After frying, put the mushroom beef into the pot again, stir-fry for a while, then pour in the "comprehensive seasoning" and stir-fry again.

Finally, add peanuts, stir-fry twice and you can go out. Seasoning for the recipe: 250g of pork leg, 0/00g of tender bamboo shoots, 0/egg, 0/5g of sugar, 0/5g of vinegar, 200g of peanut oil, 0/0g of sesame oil, 2.5g of chicken essence and soy sauce. Production process: 1. Cut the pork leg into 6 cm long and 0.2 cm thick silk, stir well with wine and salt, and add beaten raw eggs and water starch to adjust the desizing. In addition, sugar, soy sauce, vinegar, chicken essence and aquatic products powder are mixed in a bowl for later use. 2. When the vegetable pot is 60% hot, put peanut oil, then pour in shredded pork and stir fry. Pour into the colander and drain the oil. Leave the remaining oil in the bottom pot, stir-fry the onion, ginger foam and Pixian bean paste together, then stir-fry the bamboo shoots, stockings and high heels in the pot at the same time, then pour the small seasoning into the pot, stir-fry it quickly twice, add the chicken essence, hook the thin sauce, sprinkle with white pepper and sprinkle with sesame oil.